Potatoes epitomise the rural relationship with food throughout northern and central Europe, but rarely are they combined with anything more than cheese, eggs, fish, meat and milk, especially in pies, which tend to be a marriage with meat and their juices or with the mountain cheese. So why wouldn’t you make a potato pie with the fruits of the forest or the fruits of the orchard?
In Terchová in Slovakia the potato pie is a cake that combines the savoury with the sweet, with berries and nuts. In the Wallis in Switzerland the potato pie contains apples and pears as well as cheese. In Lancashire in England the potato pie is a variation of the traditional Irish mutton stew encased in pastry.
Terchovej Zemiakový Koláč
potato cake of Terchová
The Terchová region in Slovakia is reknown for its local produce. This potato cake makes use of indigenous ingredients, and the choice is personal. We have adapted a recipe from the 2003 book of old recipes by Cabadaj and Cross.
- 550 g flour
- 400 g potatoes, boiled in skins
- 250 g blueberry / raspberry jam
- 150 g sugar
- 100 g almonds / walnuts, ground
- 100 g pork fat / sunflower oil
- 1 egg
- 30 g vanilla sugar
- 15 g yeast
- Salt, large pinch
- Butter, for greasing
- Sugar, for finish
- Water, for finish
Rub the potato and fat or oil into the flour.
Beat the yeast into the egg, leave for 15 minutes, add to the mixture followed by the sugar and salt.
Knead the dough, leave for an hour, degas, divide into two equal pieces.
On a floured board roll each piece out to the size of a large round baking tin.
Grease tin, place first piece of dough in the bottom, even out, and spread with jam.
Sprinkle choice of ground nuts and vanilla sugar on top of jam, cover with the second piece of dough. Pierce surface of cake.
Bake in a 180ºC oven for 45 minutes, until the cake is brown.
Finish with water and a sprinkling of sugar. Leave to cool.
This traditional cheese and potato pie has gone through so many variations it now resembles the quiche of eastern France and western Germany or the börek of the Balkans, made with the relevant cheeses. Traditionally this pie was filled with bryndza, the mountain cheese, encased in a milkly yeast dough. For a softer filling cream was used instead of butter.
- 550 g white wheat flour
- 300 ml milk, warmed
- 45 g pork fat
- 20 g yeast
- 5 g salt
- 5 g sugar
- Pork fat / lard, for dressing
- 600 g potatoes, cooked, skinned, mashed
- 400 g bryndza, crumbled
- 30-60 g sour cream / 45 g butter
- Black pepper, large pinch
- Salt, pinch
Dissolve yeast in the warm milk and a teaspoon of sugar, whisk.
Add salt to the flour and rub in the pork fat (or lard). Pour in the milk and yeast mixture.
Knead into a smooth dough, leave to rise for an hour.
Combine the cheese and potatoes with the cream or butter and seasonings.
Divide dough into two equal pieces, roll out on a floured surface into thin sheet to fit choice of baking tray.
Grease tray, fold in the first sheet, cover with filling, top with remaining dough sheet.
Melt a tablespoon of fat or lard and brush surface of dough. Pierce surface with fork.
Bake at 180°C for 45 minutes.
apple, cheese, pear, potato pie
The 1830s were difficult for the people of the hidden Swiss valleys. Cholera swept across the land, confining people to their homes, where they relied on the stable foods of the land. Out of adversity a traditional dish emerged and survives today.
The traditional Gommer Cholera contained equal amounts of apple, cabbage and potato, half the amount of cheese, and was baked using a plain pastry dough.
- 500 g puff pastry
- 400 g potatoes, boiled whole, peeled, sliced
- 400 g raclette cheese, sliced
- 250 g Gala apples, sliced
- 250 g Bosc pears, sliced
- 150 g leeks, halved, sliced, braised in butter
- Egg for glaze
- Nutmeg, 5 gratings
Preheat oven to 215°C.
Cover the base and sides of a cake tin with pastry.
Prick the base lightly with a fork. Layer evenly with apple followed by the potato, leeks and onions.
Season with salt, pepper and nutmeg.
Lay cheese on top, then a pastry lid, press edges of pastry together, prick lightly with a fork in several places.
Brush with egg and bake for an hour.
Meat and Potato Pie with Peppered Hot Pastry Crust
Meat and potato pies are a traditional dish of northern England, especially the counties of Cheshire, Lancashire and Yorkshire, where the combination has always formed the basis for a hearty meal. Packed in a pastry it becomes portable.
These pies have never been a home-baked product, largely because they have always been ubiquitous in the cafe and chip shop culture of north-west England, Holland’s version being the most popular of the mass-produced brands.
Made with beef, potato and yeast extract in a shortcrust pastry, Holland’s meat and potato pies are also synonymous with sporting events.
Meat and potato pies, as they are known today, began as a workhouse product, are probably related to Irish mutton pies, and were hardly known as a recipe in cookbooks.
- 1 kg potatoes, peeled, quartered
- 750 g lamb, cut into 2 cubes
- 750 g onions, chopped
- 30 g black pepper, freshly ground
- 25 g salt Water
This is essentially an Irish stew recipe. The quantity is much more than you will need for the filling.
Arrange lamb in the bottom of a large pot, turn heat to medium and allow fat to run out of the bones.
Stack potatoes on top of the lamb, then the onions and seasoning, more pepper than salt.
Fill the pot with water, three-quarters up to the level of the onions, bring to the boil.
Cover, turn heat to lowest setting and cook for three hours.
The result should be a thick meat and potato stew, with the onions completely melted.
- 450 g strong white flour
- 150 ml water
- 125 g lard
- 10 g pepper
- 10 g salt
- 5 g icing sugar
Bring the lard and water to the boil.
Sieve flour and salt into a large bowl, add pepper and sugar.
Pour the hot liquid into a well in the centre of the flour, and using a sturdy wooden spoon quickly form into a soft dough.
Divide dough into eight equal pieces (approximately 90 g each), cut again – two thirds for the base, one third for the lid.
Push the dough into the bottom and sides of small deep pie tins, diameter 8 cms.
Preheat oven to 220°C.
Pack the tins with the filling, roll the remaining dough out, place over the top of the filling, crimping the edges. Pierce a hole in the centre of the lid.
Reduce oven temperature to 180°C, bake for 90 minutes.
Fish and Potato Pie
Always thought of as a fish pie rather than a potato pie, this traditional dish combined ingredients that have always come together. Baking the fish in a cheese sauce topped with mashed potato and grated cheese made this dish a meal instead of a snack.
- 1 kg assorted smoked and unsmoked fish fillets, fresh or frozen, cut into bite sized pieces
- 1 kg potatoes, cooked, riced
- 600 ml milk
- 200 g mature melting cheese, grated
- 40 g butter
- 40 g flour
- 25 g parsley, chopped
- 15 g black pepper, freshly ground
Make a light roux. Remove pan from heat, whisk milk a little at a time into the mixture. Back on the heat bring to the boil stirring constantly. Turn heat to low, stir in half the cheese.
Add parsley and pepper, allow to cool.
Preheat oven to 200°C.
Arrange fish in ovenproof dish, pour sauce over fish and finish with potato and remaining cheese.
Bake for 45 minutes until crisp and golden, and piping hot in the middle.
Pisía Pontiaká Πισία Ποντιακά
- 500 g white wheat flour
- 125 lemon juice
- 1 duck egg / 2 hen eggs (110 g)
- 45 ml olive oil
- 30 g vanilla sugar
- 15 g yeast
- 5 g salt
Warm lemon juice, add sugar, reduce heat and stir, leave until warm to the touch. Dissolve yeast in the juice. Stir salt into the flour. Break the egg into the flour, add the olive oil and yeast mixture. Knead into a smooth dough, leave to rise for an hour, degas.
- 900 g potatoes, whole, boiled in their skins, mashed with a fork
- 300 g onions, chopped small
- 45 ml olive oil
- 10 g dried oregano
- 5 g salt
- 1 tbsp fresh parsley
Sweat onions in oil over a medium-low heat for 30 minutes. Add the potatoes, parsley, salt, pepper, oregano, stir, remove from the heat, and let the filling stand for about 30 minutes to cool.
Roll the dough thin, cut into 12 cm rounds. Place the filing on top, shape into an oblong, seal and roll, pinching any open gaps.
Fry in shallow oil until they are golden on all sides.
Note from Fricot Editors:
Please bear with us while we continue to prepare the indigenous ingredients database.